Chocolate-gingerbread cookies
My sister clipped this recipe from somewhere years ago, and it immediately became a family favorite.

Chocolate-gingerbread cookies

1-1/2 C all-purpose flour
1-1/4 tsp ground ginger
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1 Tbsp. cocoa powder
1/2 cup margarine, softened
1 Tbsp. freshly grated ginger root
1/2 C brown sugar, packed (recipe calls for dark brown, but light works fine)
1/4 C (4 Tbsp.) molasses
1 tsp baking soda dissolved in 1½ tsp boiling water
1 C semisweet chocolate chips
1/4 C granulated sugar (approximate)

In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg and cocoa. Set aside.

Beat together the margarine and grated ginger root until well blended. Add the brown sugar and beat until combined. Add the molasses and beat well. Beat half of the flour mixture into the margarine mixture. Beat in the baking soda mixture, then the rest of the flour mixture. Stir in the chocolate chips.

Preheat the oven to 325 F/Gas Mark 3. Roll the dough into 1-inch balls, then roll each ball in the granulated sugar. Place on baking sheets about 1-1/2 inches apart. If you want hemispherical cookies, bake them like that. If you prefer flat cookies, squash them with the bottom of a glass. Bake until the
surfaces crack slightly, about 13 to 15 minutes, or, if squashed, until they feel fairly firm to the touch.

Makes about 2 dozen cookies.



I was trying to show the difference between squashed and not-squashed, but you really only see the difference in diameter, not thickness. Sorry.